Hi.

Welcome to my blog. I live in the Wallingford neighborhood of Seattle on an Urban Farm (w/ five laying hens and a huge garden). I am a trained chef (w/ a certificate in food preservation), taught at a cooking school & like to share 'kitchen hacks' - culinary tips that save time, money & maximize flavor. If that isn't enough, I also run a food+tech startup called Barn2Door.com - a platform to help everyone easily find & buy food directly from farmers, fishers & ranchers (from CSA's to urban farm eggs to 1/2 a grass-fed cow).

Jun 5 soy balsamic flank steak

Kids love it: it tastes like meat candy. They also love it because if they help me make it, they get to measure and pour and add a pinch of this and a glugg of that. Anything that feels like a science experiment, eh?

I love to make it because it is easy and can be prepared hours in advance. Last time I had guests over, I served this. I thought I made too much, but alas at the end of the night I realized all had been adequately inhaled: and the kids were first in line.

Ask munchkins to pour and measure marinade: place all ingredients plus steaks in large ziploc bag. Marinate 8-24 hours in fridge; let sit at room temp for 20 minutes, then grill on very hot/high---approximately 4-8 minutes a side (depending on desired doneness). Let sit a few minutes, slice on angle, serve.

Very important note: your grill must be as high as possible to transpose this steak into slices of candy. If your grill is anything less than its hottest, it might end up on the tough side...